Name: Kazakh Lamb Broth
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Kazakh
Ingredients: 2 lb (900 g) bone-in lamb shoulder or shank pieces, trimmed; 10 cups (2.4 L) cold water; 1 large yellow onion, peeled and quartered; 2 bay leaves; 6 whole black peppercorns; 1 tbsp kosher salt, plus more to taste; 2 medium carrots, peeled and cut into large chunks; 2 medium Yukon gold potatoes, peeled and quartered; 2 cloves garlic, lightly smashed; 1 small bunch fresh dill, finely chopped; 1 small bunch flat-leaf parsley, finely chopped

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Sorpa is the traditional clear meat broth of Kazakhstan, served as a welcoming first course at holidays and family gatherings. Long, gentle simmering of bone-in lamb with onion, carrots, and potatoes yields a clean, restorative soup. The cooked meat and vegetables are returned to each bowl and finished with handfuls of fresh herbs.

Prep Time15 mins

Cook Time120 mins

Total Time135 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

410 kcalCalories
18 gFat
7 gSaturated Fat
16 gCarbs
3 gFiber
3 gSugar
38 gProtein
720 mgSodium
820 mgPotassium
70 mgCalcium
3.2 mgIron
14 mgVitamin C
210 mcgVitamin A

Ingredients

For the broth

2 lb (900 g) bone-in lamb shoulder or shank pieces, trimmed
10 cups (2.4 L) cold water
1 large yellow onion, peeled and quartered
2 bay leaves
6 whole black peppercorns
1 tbsp kosher salt, plus more to taste

For the vegetables and garnish

2 medium carrots, peeled and cut into large chunks
2 medium Yukon gold potatoes, peeled and quartered
2 cloves garlic, lightly smashed
1 small bunch fresh dill, finely chopped
1 small bunch flat-leaf parsley, finely chopped

Directions

Rinse the lamb pieces under cold running water, place them in a large heavy pot, and add the cold water. Bring slowly to a gentle boil over medium heat, skimming any gray foam and impurities that rise to the surface for the first 5 to 7 minutes.
Once the liquid reaches a clear rolling boil, reduce the heat to low, add the quartered onion, bay leaves, peppercorns, and 1 tablespoon of salt. Partially cover and simmer quietly for 1 hour without stirring.
Skim any additional foam and a little of the surface fat, then add the carrots and continue to simmer, uncovered, for 30 minutes more.
Add the potatoes and smashed garlic and simmer another 25 to 30 minutes, until the lamb is fork-tender and the potatoes are easily pierced with a knife.
Lift the lamb pieces out with tongs and set aside to cool slightly. Taste the broth and adjust the salt. If you prefer a perfectly clear presentation, chill briefly and lift off the solidified fat before reheating.
Pull the tender lamb meat from the bones in bite-sized pieces. Divide the lamb, carrots, and potatoes among four warmed bowls.
Ladle the hot, clear broth over each bowl, scatter generously with the fresh dill and parsley, and serve immediately alongside baursaki, kymyz-style flatbread, or a thick slice of sourdough.

Cook’s Notes

Use a mix of meaty shoulder pieces and shank or neck bones for the deepest flavor and a naturally gelatinous broth.
Starting with cold water and skimming early is the secret to a crystal-clear sorpa — never let the broth boil hard once the aromatics are added.
For an even cleaner presentation, refrigerate the finished broth until the surface fat solidifies, then lift it off and gently reheat.
The soft, sweet cooked onion is considered a delicacy in Kazakh households — encourage diners to eat it from the bottom of the bowl.
Traditionally sorpa is served as the first course at dastarkhan (the Kazakh spread) to settle the appetite and warm the table before richer dishes arrive.

DinnerSavoureux